READY IN ABOUT 2 hrs

Barley Bake

Read Reviews (210)

"Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley." — KATINHAT

Directions

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

Kitchen-Friendly View

PREP 25 mins
COOK 1 hr 25 mins
READY IN 1 hr 50 mins

Footnotes

Cook's Note:
You can use a can of chicken or beef broth and a can of water for a different flavor, instead of vegetable broth.

Reviews More Reviews

Most Helpful Positive Review

Jul 23, 2006

This is an absolute favorite side dish that I often serve as the entree. I use chicken broth instead of vegetable and walnuts instead of pine. I live in an area that doesn't always have the luxuries. When I serve it as a main dish, I double the amount of mushrooms that really give it a meaty flavor without the meat. I've fooled lots of friends. Leftovers are good cold, for summer outings I've added fresh diced tomatos and green onions to the cold mixture, keeping it in a cooler until serving.

—Frann R.

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Most Helpful Critical Review

Sep 14, 2011

Not for me. Too bland.

—christaandcaleb

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274 Ratings

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Feb 01, 2004

Even my non-veggie hubby loved it! Cut butter in half with no ill effect. Skipped the green onions (felt it already had enough "onionage"). Baked at 400 for an hour since i"m at 5500 ft altitude. The pine nuts got all toasty, and it was quite good. I am a barley fan. I will try using a rice cooker next time as it frees up the oven for other things!

—JANER01

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Oct 04, 2003

This was a very simple, hearty, and delicious recipe. I sauted the vegetables in olive oil rather than butter, and I added chickpeas for some more protein/fiber. I did have to keep this in the oven longer than 75 minutes, so next time I will increase the oven temp. This was my first time cooking with barley, and I'm happy to report that it won't be my last!

—T_MOSHER

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Jan 01, 2004

This was very good. I cut the butter and added carrots and corn to add some color. I plan to add more veggies next time!

—STOCK66

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Oct 20, 2003

Scrumptious! Very easy to prepare. I used chopped almonds in place of pine nuts. I will definitely be using this recipe again in place of potatoes and pasta.

—BRENDAMB

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Jan 24, 2003

I used Minor's beef broth and pecans and almonds. I also cooked it in my rice cooker with great results. The leftovers were mixed with brown rice, chorizo, red peppers, tomatoes, cilantro, black beans, etc for a hispanic twist providing a high fiber, complex carb meal

—KAHOMBO

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Feb 01, 2004

I have used both pine nuts and sunflower seeds in this recipe. You can also eliminate the salt without comprimising flavour. This is definately a keeper.

—PAULINEMORRIS

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Nutrition

Calories
280 kcal
14%

Carbohydrates
33.2 g
11%

Cholesterol
20 mg
7%

Fat
14.2 g
22%

Fiber
7 g
28%

Protein
7.4 g
15%

Sodium
437 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Barley Bake

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 280
Calories from Fat: 128

% Daily Value *
Total Fat 14.2g 22 %
Saturated Fat 5.8g 29 %
Cholesterol 20mg 7 %
Sodium 437mg 17 %
** Potassium 258mg 7 %
Total Carbohydrates 33.2g 11 %
Dietary Fiber 7g 28 %
Protein 7.4g 15 %
Sugars 3.5g
Vitamin A 26 %
Vitamin C 16 %
Calcium 5 %
Iron 26 %
** Thiamin 18 %
** Niacin 31 %
** Vitamin B6 9 %
** Magnesium 21 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.